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Rhubarb wine - stopped fermenting
Having trouble with fermenting rhubarb wine. Initial fermentation was a
bit slow but livened up after racking and bubbled vigourously for about a week. But then it all stopped and now there's no sign of fermentation. Acidity seems to be about 3.3. Added more sugar which caused immediate bubbling but stopped after a few minutes. It's beginning to clear now and seems to be completely inactive. Can I salvage anything from this? I've heard rhubarb can be a difficult wine to make - anyone offer any suggestions? |
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